Potent antioxidative o-dihydroxyisoflavones in soy sauces and their antioxidative activities

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 49, Issue 7, 2002, Pages 476-483

  Esaki, Hideo ^a   Osawa, Toshihiko ^b   Kawakishi, Shunro ^a  

^a SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

^b NAGOYA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; ASPERGILLUS ORYZAE; GLYCINE MAX; SIRO; TRITICUM AESTIVUM;

EID: 0036355724     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.49.476     Document Type: Article

References (11)

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6. Watanabe, R., Onaka, T., Kawakishi, S., Osawa, T. and Esaki, H., Proceedings of the 11th World Congress of Food Science and Technology, p. 99, Seoul (2001).